Masseria Kampachi Crudo

Masseria Grapefruit Fennel Kampachi Crudo with Jalapeño Salsa Verde

PREP 10 MIN | COOK 0 MIN | SERVES 4

 

INGREDIENTS:

1⁄2 lb Kampachi, thinly sliced
1 grapefruit, supreme + 1 tbsp juice
1⁄4 cup fennel, thinly sliced
1 tsp jalapeño, minced
1 tsp chives, minced
1 tbsp cilantro, minced
1⁄4 cup Masseria Extra Virgin Olive Oil
1⁄2 tsp orange zest
Flakey sea salt

 

DIRECTIONS:

  1. In a small bowl, mix together jalapeño, chives, cilantro, and 1 tbsp grapefruit juice.
  2. On a plate, carefully place thinly sliced fish evenly around.
  3. Fill the spaces with grapefruit slices, shaved fennel, and dollops of the salsa verde.
  4. Drizzle with Masseria and garnish with orange zest and salt before serving. Enjoy!
 
Recipe was created by the ever so talented Chef Katie